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Pink Raspberry Punch

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 5 minutes

Servings: 1 gallon


  • 1 (2-liter) bottle ginger ale, chilled
  • 1 (1-liter) bottle fruit juice, chilled
  • 4 cups pineapple juice, chilled
  • 1 quart raspberry sorbet, slightly softened
  • 1 (12-ounce) package frozen raspberries


In a large punch bowl, gently stir together ginger ale, fruit juice, and pineapple juice. Scoop sorbet into punch, and top with raspberries. Serve immediately.

Cook’s Note: Mix and match flavors of juice, sorbet, and fruit to create endless combinations.

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